Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
Bacterial wilt disease of tomato (<i>Solanum lycopersicum</i> L.), incited by <i>Ralstonia solanacearum</i> (Smith), is a serious agricultural problem in India. In this investigati... Read full abstract on PubMed →
Flower tea is widely loved as a drink, especially for the beautiful and rich flowers of the orchid family, and the drying method for different flowers is also unique. GC-MS is wide... Read full abstract on PubMed →
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decrease... Read full abstract on PubMed →
Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the... Read full abstract on PubMed →
Different parts of <i>Ficus religiosa</i> are the common components of various traditional formulations for the treatment of several blood disorders. The new-fangled stem buds' pow... Read full abstract on PubMed →
In this study, the microbial diversity in Tibetan flavor <i>Daqu</i> was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in <i>Daqu</i>... Read full abstract on PubMed →
Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from def... Read full abstract on PubMed →
Introduction Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor an... Read full abstract on PubMed →
Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the... Read full abstract on PubMed →
The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (<i>n</i> = 7 per br... Read full abstract on PubMed →
Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-... Read full abstract on PubMed →
Three candidate starter strains-Aspergillus oryzae SNU-G, Mucor sp. KACC 46077, and Rhizopus oryzae KACC 40256-were inoculated into soybean, as individual strains or in combination... Read full abstract on PubMed →
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headsp... Read full abstract on PubMed →
Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, to... Read full abstract on PubMed →
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was c... Read full abstract on PubMed →
This study aimed to investigate the release of volatile compounds in mutton shashliks (named as F<sub>x</sub>L<sub>y</sub>, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-... Read full abstract on PubMed →
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fin... Read full abstract on PubMed →
<h4>Introduction</h4>During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular... Read full abstract on PubMed →
This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and... Read full abstract on PubMed →
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.